Mediterranean Red Lentil Soup


1/4 Cup Red lentils ( Masoor dal)
1/4 Cup Rice
1 Medium Onion - chopped
1/2 Cup Carrot - diced
1/4 Teaspoon Turmeric powder
1/4 Teaspoon Cumin powder
1/4  Teaspoon Coriander powder
1/4 Teaspoon Pepper powder
1 Teaspoon Olive oil or Butter
4 Cups Water
1 Tablespoon  Parsley  - finely chopped
A teaspoon  lemon juice


In a large pot add water, lentil, rice, cook on low heat for till the rice and lentils are cooked and soft.  Remove the scumb that comes on to the surface and then add the turmeric, salt, boil again for few minutes.  In another saucepan on medium heat, add the olive oil, onions and saute till brown. Next, add the carrots to the onions and cook for 3 minutes. Add the cumin, coriander and pepper powder, let it simmer on very low flame for 15 minutes. Adjust the consistency of the soup .

Serve hot with parsley ( I used dried parsley) on top and lemon juice. 

I sprinkled a pinch of cayenne pepper on the soup for a punch.  It tasted awesome.

Sending this to Mireille's, challenge cooking with seeds and linking it to Priya.

Labels: Cooking with seeds, Healthy, Continental Cuisine, Soup, Masoor dal, Vegan, Mediterranean, Red Lentil Soup, Gluten free
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.

No comments:

Post a Comment